Midwest

Written by Rachel Young
Cooking on the ranch
Ree Drumond, or “Pioneer Woman,” as she is known by many, started blogging in 2006, creating the award winning website www.thepioneerwoman.com. It is there she shares about her life on a working cattle ranch, which includes many of the recipes she makes for her friends and family.
The author is not professionally trained, but that does not...

“Written by Rachel Young
Cooking on the ranch
Ree Drumond, or “Pioneer Woman,” as she is known by many, started blogging in 2006, creating the award winning website www.thepioneerwoman.com. It is there she shares about her life on a working cattle ranch, which includes many of the recipes she makes for her friends and family.
The author is not professionally trained, but that does not...” --ryoung

What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune Taste section editor—the delightful auntie every discerning foodie wants to call their own—Ann Burckhardt brings back the comfy casseroles of the fifties and sixties with modern updates for busy families, swingin’ singles, and...

In the early 1920s, Tulsa was known as the "Oil Capital of the World," and people flocked to Tulsa by the thousands, lured by the hope of striking it rich with oil. These ambitious families brought their various traditions, legacies, and dreams, creating a culinary melting pot. Tulsa may no longer be the "Oil Capital of the World," but in Oil & Vinegar we still...

This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award.

During school visits, Carole discovered that kids love to talk about food. So, she decided this was a great way to approach history, geography, multicultural studies, women, science & more - by teaching kids the culinary contributions of Nebraska and the history and folklore behind them. Who created the first corn flake? What was the first pizza called? Who sold the first hot...

During school visits, Carole discovered that kids love to talk about food. So, she decided this was a great way to approach history, geography, multicultural studies, women, science & more - by teaching kids the culinary contributions of Minnesota and the history and folklore behind them. Who created the first corn flake? What was the first pizza called? Who sold the first hot dog...

This 1923 volume was compiled from a group of college women, living in and near Evanston, Illinois, most of whom were graduates of Northwestern University. A portion of the profits from the work were used to support a Michigan summer camp for underprivlidged children from cities.

"By any standard the Centennial Buckeye Cook Book was the most important cookbook to have originated in Ohio in the nineteenth century. It included more than three hundred pages of good recipes for jellies and jams, soups and sauces, fruits and vegetables, meats, poultry and fish, and confectionery, cakes and pastry, and many more. It was, however, much more than just a cookbook. Some...